This pan-fried chicken is a very versatile dish that goes well with a light pasta dish or anything with some sauce. Traci came up with this on the fly while trying to copy a dish from the Metro Wine Bar, a local restaurant.

  • 3 large boneless chicken breasts, skinned and trimmed of excess fat
  • 1 cups flour
  • 1-2 tablespoons of your favorite seasoning (Greek seasoning, poultry seasoning, etc.)
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Using a filet knife, cut breasts in half lengthwise, making 6 thin chicken breast halves. Cover with cling wrap and pound with tenderizer hammer until evenly thin.

Salt and pepper both sides of the check breast halves. Mix the seasoning in the flour, then dredge the breast halves with flour.

Heat olive oil and butter in a large skillet over medium heat until butter is melted and heated through. Add chicken pieces and brown on both sides, uncovered. Cook chicken until golden brown, turning occasionally, about 10 min on each side.

Prep time: 10 min.
Cook time: 15 min.
Serves: 3.

Notes

Source: Traci Tabyanan.